Name: Pistachio and Dried-Cherry Biscotti
Yield: Makes about 4 dozen
Ingredients: 2 cups unbleached all-purpose flour; 1 cup sugar; 1/2 cup old-fashioned oats; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 large eggs; 3 tablespoons vegetable oil; 1 tablespoon orange zest; 2 teaspoons lemon zest; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1 cup dried cherries; 1 cup unsalted, shelled pistachios

Image may contain Plant Food Confectionery and Sweets

Pistachio and Dried-Cherry BiscottiRomulo Yanes

Biscotti are the perfect ending to a great meal, especially with an espresso. A scoop of ice cream makes them even more special.—Karen DeMasco

Recipe information

Yield
Makes about 4 dozen

Ingredients

2 cups unbleached all-purpose flour

1 cup sugar

1/2 cup old-fashioned oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 large eggs

3 tablespoons vegetable oil

1 tablespoon orange zest

2 teaspoons lemon zest

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 cup dried cherries

1 cup unsalted, shelled pistachios

Preparation

Step 1
Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
Step 2
Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
Step 3
Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.